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Kissing In The Kitchen with Shawnie Kelley

Recipes / Italian, Pasta & Grains

Handmade Pasta

Handmade pasta is not as intimidating as you might think. A few keys to success are to use the best possible ingredients and pay attention to the texture of the dough as it is being rolled out. General humidity also impacts the tackiness of the dough. Remember that homemade pasta cooks in 3-4 minutes since there are no preservatives or shelf stabilizers in it but, it also has a short refrigerator shelf life of 2-3 days. Fresh pasta can be frozen for a few months but, the color may become a little darker as the dough oxidizes. (Recipe by Shawnie Kelley)

Serves
4-6
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Directions

  1. Stand Mixer or Food Processor – easiest method

  2. Pulse the flour and salt briefly to blend.

  3. Add two eggs and mix on low to incorporate flour and eggs, it will be tacky at this point.

  4. Add last two eggs and mix on medium high.

  5. Drizzle in the olive oil as the dough comes together.

  6. Mix the dough an additional 2-3 minutes to develop the gluten.

  7. If it looks dry or crumbly, add a few drops of water and mix another minute.

  8. Turn out the dough onto a table, knead by hand into a dough ball.

  9. Cut dough ball in half, press into two flat disks and wrap in cling wrap.

  10. Chill for at least 30 minutes.

  11. By Hand - the most satisfying method

  12. Create a mound of flour and salt, then create a well in the middle.

  13. Do not remove flour all the way to the table. Create a wall of flour around the well.

  14. Pour the olive oil into the center of the well.

  15. Crack two eggs into the well and start folding in the flour working clockwise.

  16. The flour will be in dry shards at this point.

  17. Add last two eggs and start kneading. It might feel tackier than it is. Be sure to scrape dough off your hands.

  18. Knead for a few minutes to develop the gluten by folding and turning the dough.

  19. If it looks dry or crumbly, add a few drops of water and mix until smooth.

  20. Cut dough ball in half, press into two flat disks and wrap in cling wrap. Chill for at least 30 minutes.

  21. BASIC SAUCES – Register for my future Classic Italian Sauces class to learn others.

From Shawnie's class “Pasta by Hand” (also taught in Pasta at Home)

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